Couscous Salad With Chicken and Apricots

Photo by Sang An
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 613 calories
    • Fat 24 g
    • Sat Fat 4 g
    • Cholesterol 129 mg
    • Sodium 318 mg
    • Protein 55 mg
    • Carbohydrate 41 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 76 mg


  1. Check 1 1/2cups instant couscous
  2. Check 1/4teaspoon ground cinnamon
  3. Check 1/4teaspoon ground cumin
  4. Check kosher salt and black pepper
  5. Check 1cup finely chopped fresh parsley leaves, plus 6 sprigs
  6. Check 1cup finely chopped fresh mint leaves
  7. Check 6tablespoons olive oil
  8. Check 1 2 1/2- to 3-pound rotisserie chicken, meat sliced
  9. Check 3 fresh apricots (or ripe nectarines, peaches, or plums), pitted and cut into bite-size chunks
  10. Check 1 small shallot, thinly sliced in rings
  11. Check 1/2cup unsalted pistachio nuts, shelled
  12. Check 2tablespoons balsamic vinegar


  1. Place the couscous in a medium bowl. Bring 1 ½ cups water to a boil and stir in the cinnamon, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork.
  3. Stir in the parsley, mint, and 2 tablespoons of the oil. Set aside.
  4. In a medium bowl, combine the chicken, apricots, shallot, and pistachios. Drizzle with the vinegar and remaining 4 tablespoons oil. Season with the salt and pepper.
  5. Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.